The following

The following acceptance test applies to systems with and without demand control ventilation exhaust systems. 1. Operate all sources of outdoor air providing replacement air for the hoods 2. Operate all sources of recirculated air providing conditioning for the space in which the hoods are located 3. Operate all appliances under the hoods at operating temperatures 4. Verify that the thermal plume and smoke is completely captured and contained within each hood at full load conditions by observing smoke or steam produced by actual cooking operation and/or by visually seeding the thermal plume using devices such as smoke candles or smoke puffers.  Smoke bombs shall not be used (note: smoke bombs typically create a large volume of effluent from a point source and do not necessarily confirm whether the cooking effluent is being captured). For some appliances (e.g., broilers, griddles, fryers), actual cooking at the norm